This time we’re starting with 1.89 lbs of Atlantic Farm-raised Salmon.
Cure:
- 4 Tbsp non-iodized salt
- 4 Tbsp sugar
- 4 tssp pre-cracked black peppercorns (seriously, grinding/cracking whole is hard on my wrists)
- 1 bunch of organic dill from Wegman’s
- peel from 1 or 2 lemons (I use a peeler to take the peel off, then cut into long strips)
Process:
- Rinse fish
- Cut in half (short way)
- Prep cure
- Prep wrap and pan
- Wash dill
- Put fish down on temporary wrap for prep
- Cover fish flesh in cure
- Cover one half with dill, take other half and make a dill sandwich with fish as the bread
- Transfer whole kit and kaboodle to prepped wrap
- Wrap and drop in curing pan
- Put whole assembly in fridge
- Flip every 12 hours
- Take out in 48 hours
- Eat. Nom nom
As always, recipe based on Cooking for Engineers’ and tweaked to my own liking.
Update: This one turned out pretty well. 48 hours later, I unwrapped and rinsed, then rewrapped in parchment paper and sealed in a big tupperware. The cure’s very nice. Good texture. A little sweet, but not too. Next 48 hour cure I’ll reduce the sugar proportion, but not by much. OM NOM.